Perfect for a cold autumn evening: Lamb and pineapple stew

This unique twist on a classic dish is packed full of flavour.

This dish is slightly tangy and sweet, creating the perfect blend of flavours. The aroma of the pineapple syrup, garlic and ginger balance out the smell of the meat. The tomatoes add a bit of tartness and colour to this lamb stew dish.

I used stewing lamb for this dish, but you can also use lamb chops if you prefer.

Method – LAMB

Toss the lamb in seasoned flour until completely coated.

Place a cast-iron, stainless steel, or other heavy-bottomed frying pan on a burner/ stove over medium-high heat. Add the oil and allow to become hot, pan-fry lamb in batches until browned, then set aside.